These sticky rum-glazed chicken thighs are cooked entirely in a skillet, making it easy to manage while still delivering big flavour. The chicken thighs are first seared until golden brown, then simmered in a rich, spiced rum glaze that clings to every bite. The marinade is packed with lime, brown sugar, ginger, garlic, and a hint of heat for a bold Caribbean-inspired taste.
As the glaze thickens and caramelizes, the chicken stays juicy and tender, perfect for serving with rice, slaw, or grilled vegetables. Whether you are cooking outdoors on a grill with a side burner or inside on your stovetop, this recipe brings the taste of summer to your table.
Why We Love This Recipe
- All-in-one skillet cooking: Everything comes together in one pan, from searing to glazing, making cleanup easier and the process more streamlined.
- Bold, balanced flavours: The rum, lime, and brown sugar glaze hits that sweet, tangy, and savoury note with just a touch of spice.
- Tender, juicy chicken: The thighs stay incredibly moist thanks to the marinade and the gentle finish over indirect heat.
- Grill or stovetop friendly: Whether you are cooking outdoors or in your kitchen, this recipe adapts beautifully.
- Great for entertaining: It looks impressive, tastes incredible, and pairs well with a variety of summery sides.
Ingredients
Chicken
- Bone-in, skin-on chicken thighs
- Neutral oil (such as avocado or grapeseed)
Marinade
- Dark rum
- Brown sugar
- Limes
- Soy sauce (we prefer low sodium soy sauce)
- Fresh ginger, grated
- Garlic
- Allspice
- Smoked paprika
- Ground cloves (optional)
- Cayenne pepper
See recipe card for exact quantities.
Instructions
Marinate the Chicken
In a large bowl, tray or resealable bag, whisk together all the marinade ingredients. Add the chicken and turn to coat.
Cover and refrigerate for at least 1 hour, or overnight for deeper flavour.
Sear the Chicken (Side Burner or Stovetop)
Heat your oven proof skillet over medium-high heat. Add the neutral oil.
Remove the chicken from the marinade (reserving the marinade) and pat the skin dry to help it crisp.
Sear the chicken, skin-side down, for 5 to 6 minutes until golden and crisp. Flip and cook the second side for 3 to 4 minutes. Work in batches, do not overcrowd the pan.
Transfer the chicken to a plate and carefully pour off the excess fat into a heatproof container.
Deglaze the Pan
Carefully scrape or wipe away any burnt bits in the pan.
Add a splash of rum to deglaze the skillet, scraping up the flavorful browned bits from the bottom.
Let the rum bubble and reduce slightly, about 30 seconds to 1 minute.
Reduce the Reserved Marinade
Lower the heat to medium.
Strain the reserve marinade if you’d prefer a smooth glaze, optional. Pour the reserved marinade into the skillet with the deglazing liquid and simmer for 2 to 3 minutes, stirring often, until slightly thickened. Optional: strain the reserve marinade
Return Chicken & Finish on the Grill (Indirect Heat)
Nestle the seared chicken thighs into the sauce, placing them skin-side down to coat. Flip them skin-side up and spoon more glaze over the top before transferring the skillet to the grill.
Preheat your grill to 350°F, set for indirect heat (no flame directly under the skillet).
Place the skillet on the indirect side of the grill and close the lid.
Cook for 15 to 18 minutes, rotating the skillet or turning the chicken occasionally for even cooking, until the internal temperature reaches 175 to 185°F.
Glaze and Caramelize
Move the skillet briefly over direct heat for the final 3 to 5 minutes.
Baste the chicken with the glaze as it bubbles and caramelizes, watching closely to prevent burning.
Once the chicken is lacquered, sticky, and glossy, remove from the grill.
Serving Suggestions
Garnish with fresh lime wedges and chopped cilantro
Serve with Rice with Red Kidney Beans and Peppers and a cool Cucumber and Radish salad to balance the rich glaze.
Spoon any extra glaze over rice, grilled veggies, or roasted sweet potatoes.
Tips & Substitutions
- No grill? Finish the chicken in a 350°F oven for 15 to 20 minutes after searing.
- No rum? Try bourbon or use apple juice with a splash of vinegar for a non-alcoholic version.
- Boneless, skin-on thighs? These work too, just reduce grill time slightly.
- Use a thermometer: For best results, invest in an instant read thermometer. It takes the guesswork out of cooking and ensures the chicken reaches the perfect doneness (175 to 185°F for bone-in thighs).
Equipment Used: We prepped in the Hestan Culinary OvenBond and cooked it all in the Hestan NanoBond 12.5" skillet right on the side burner, then onto the grill. It handled every step with ease, from the hot sear to the sticky glaze… and cleaned up beautifully after.
Titanium-strength durability. Heat tolerance up to 1050°F. Flush rivets for smooth stirring and effortless clean-up… and it still shines like new after a saucy mess like this.
Proud Hestan Culinary Ambassador. All opinions in this post are always my own.
📖 Recipe
Sticky Rum Glazed Chicken Thighs (Grill or Stove)
Ingredients
Chicken
- 8 to 10 bone-in skin-on chicken thighs
- 1 tablespoon neutral oil such as avocado or grapeseed
Marinade
- ½ cup dark rum
- ¼ cup brown sugar
- Zest and juice of 2 limes
- ¼ cup soy sauce we prefer low sodium soy sauce
- 1 tablespoon fresh ginger grated
- 4 garlic cloves minced
- 1 teaspoon allspice
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cloves optional
- Pinch of cayenne pepper
- Lime slices or wedges for serving
Instructions
Marinate the Chicken
- In a large bowl or resealable bag, whisk together all the marinade ingredients. Add the chicken and turn to coat.
- Cover and refrigerate for at least 1 hour, or overnight for deeper flavour.
Sear the Chicken (Side Burner or Stovetop)
- Heat your oven proof skillet over medium-high heat. Add the neutral oil.
- Remove the chicken from the marinade (reserving the marinade) and pat the skin dry to help it crisp.
- Sear the chicken, skin-side down, for 5 to 6 minutes until golden and crisp. Flip and cook the second side for 3 to 4 minutes. Work in batches, do not overcrowd the pan.
- Transfer the chicken to a plate and carefully pour off the excess fat into a heatproof container.
Deglaze the Pan
- Carefully scrape or wipe away any burnt bits in the pan.
- Add a splash of rum to deglaze the skillet, scraping up the flavorful browned bits from the bottom.
- Let the rum bubble and reduce slightly, about 30 seconds to 1 minute.
Reduce the Reserved Marinade
- Lower the heat to medium.
- Strain the reserve marinade if you'd prefer a smooth glaze, optional.
- Pour the reserved marinade into the skillet with the deglazing liquid and simmer for 2 to 3 minutes, stirring often, until slightly thickened.
Return Chicken & Finish on the Grill (Indirect Heat)
- Nestle the seared chicken thighs into the sauce, skin-side up, and spoon some glaze over the top.
- Preheat your grill to 350°F, set for indirect heat (no flame directly under the skillet).
- Place the skillet on the indirect side of the grill and close the lid.
- Cook for 15 to 18 minutes, rotating the skillet or turning the chicken occasionally for even cooking, until the internal temperature reaches 175 to 185°F.
Glaze and Caramelize
- Move the skillet briefly over direct heat for the final 3 to 5 minutes.
- Baste the chicken with the glaze as it bubbles and caramelizes, watching closely to prevent burning.
- Once the chicken is lacquered, sticky, and glossy, remove from the grill.
Serving Suggestions
- Garnish with fresh lime slices or wedges and chopped cilantro
- Serve with Rice with Red Kidney Beans and Peppers and a cooling cucumber salad to balance the rich glaze.
- Spoon any extra glaze over rice, grilled veggies, or roasted sweet potatoes
💬Tried this recipe?
- We'd LOVE it if you left a rating and review. Your feedback helps others… and it would really make our day!
Leave a Reply